Comments on: The One Pot: Lodge Cast Iron Dutch Oven

By: kathy

kathy — Sat, 31 Jul 2010 01:34:16 +0000

I’m a huge fan of cast iron, especially Lodge. You might be interested in my blog, check it out!

By: Benny Altman

Benny Altman — Tue, 23 Mar 2010 23:30:36 +0000

I need someone to repair an 8 qt. cast iron pot

By: maryellen

maryellen — Tue, 26 Jan 2010 00:50:21 +0000

Thank you for singing the praises of cast iron. I love my skillet, which I use for everything but especially a sort of invented Yorkshire pudding. I’ve been meaning to look up how to season it; now I won’t have to. Happy cooking!

By: Lisa

Lisa — Mon, 25 Jan 2010 16:35:56 +0000

Ode to the cast iron! We are lucky enough to have a near complete set of Griswold skillets that we inherited from a neighbor of my grandmother. These are all we use in our kitchen. We don’t own any non-stick cookware. We are also lucky enough to have set for our camping gear (not great for backpacking, to be sure!). There is nothing like the smell of bacon cooked over a campfire in a Griswold on a frosty camp morning. Thanks so much for this post it made me grin from ear to ear!

By: Tim

Tim — Mon, 25 Jan 2010 13:24:40 +0000

Thanks for this. I love to cook and I get irritated when my “quality” cookware wears out after just a year or two. I think I am going to look into this.

By: David F

David F — Mon, 25 Jan 2010 08:42:36 +0000

Great Post!
I can’t believe it! Ditto Lauren! Last night my wife and I were discussing the qualities of a decent camp oven (We call them), We use our cast iron frying pan for all our stove top frying, It makes awesome frittata and does slow cooking really well. Your images have inspired us to get a larger pot that we can use in oven and stove.

By: Lauren

Lauren — Mon, 25 Jan 2010 03:54:17 +0000

Get out of my head! I’ve been obsessing about cast iron since I got a new skillet for Christmas, and have referenced the What’s Cooking America website about 57 times. It’s great! This post is great! And I’m glad to see you are not only using your cast iron for liquids, but tomatoes, too!

By: lyanda

lyanda — Sun, 24 Jan 2010 17:23:16 +0000

Thanks, David. The added iron from cast iron is just a trace.

By: Christina

Christina — Sun, 24 Jan 2010 16:57:49 +0000

Lovely. I just got a big Lodge dutch oven for Christmas. (I must admit it is the easy-to-clean enamel kind, with the drawback that metal tools will scratch it, and it can chip–but I still love it.) I don’t know how I ever cooked without it. Nothing scorches in them–I’m finding excuses galore to cook the night’s meal in mine.

By: David

David — Sun, 24 Jan 2010 16:52:57 +0000

Excellent article! I’m going to think about pulling that old Lodge of mine from the bottom of the stack and re-seasoning it…

One quibble, though: too much iron is _not_ healthy for you, especially if you are a man. Mr. T might want to have his levels tested, and make sure he doesn’t take any iron via supplements. (Of course if he gives blood regularly, he’s protected that way.)

Here’s one reference: http://vitamins-minerals.suite101.com/article.cfm/the_effects_of_too_much_iron_in_the_diet